Chana masala with tomato and coriander salad

Cooking Salads Chana masala with tomato and coriander salad

A tomato salad adds freshness to the rich flavour of this Indian vegetable and chickpea curry.

Lables: High fibre Low carb Lower gi Egg free Fish free Lactose free Shellfish free
  1. Heat the oil in a saucepan over medium heat. Cook garlic and brown onion, stirring occasionally, for 7 minutes or until golden. Stir in the curry paste. Add the sweet potato, carrot, chickpeas, coconut cream, water and tamarind puree. Simmer, stirring occasionally, for 15 minutes or until the sweet potato is just tender. Season with salt. Stir in the peas. Simmer for 2 minutes or until the peas are just tender.
  2. Combine tomato, red onion, coriander and lemon juice in a bowl. Season with salt.
  3. Brush the chapati on each side with a little melted butter. Heat a frying pan over high heat. Cook 1 chapati for 1 minute each side or until just browned. Repeat with the remaining chapati. Serve with chana masala.

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60ml vegetable oil
2 garlic cloves, thinly sliced
1 brown onion, halved, thinly sliced
283g can Patak’s Tikka Masala
2 sweet potatoes , peeled, coarsely chopped
2 carrots, peeled, thickly sliced
400g can chickpeas, rinsed, drained
400ml can coconut cream
125ml water
1 tsp tamarind puree
80g frozen peas
1 tomato, finely chopped
1 red onion, halved, thinly sliced
1/2 cup chopped fresh coriander
1 lemon, juiced
6 chapati breads
2 tbsp butter, melted

Adv

Autors
Preparation time
10
Cooking time
40
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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